Exquis — Small almond paste tartlets filled with vanilla butter cream and chopped pistachios, chocolate icing. Gyp — Fancy biscuits with pistachios cream between, chocolate icing over. Indiana — Squares of almond Grenoise, abricote, masked with chocolate icing, and strips of glace royal over. Jaffa — Small sweet paste tartlets filled with creme patissiere mixed with salpicon of candied orange peel, orange icing over. Jamaique — Petits choux filled with rum cream, fondant icing, pistachios on top. Javanas — Rich Grenoise with chocolate fondant between, cut diamond shape, chocolate icing over. Jeannette — Small oval shape almond biscuits with pistachios butter between, fondant icing, chopped pistachios over. Luciana — Fancy biscuits with almond paste between, pistachios icing over. Magicien — Oval almond biscuits with coffee and pralines between, coffee icing and chopped hazel nuts over. Marguerite — Almond paste shells filled with chestnut butter icing and kirscli, yellow icing, marguerite piped over. Marie — Small sweet paste tartlets filled with apple marmalade, white icing and pistachios over. Mascotte — Coffee butter cream formed into balls and placed in small round almond biscuits, or piece of dried walnut over, coffee icing. Mathilde — Macaroons, abricotes, and masked with pralines icing. 478 The New Practical Cookery Guide. Mauretania — Small fancy biscuits with chestnut cream mixed with fine chopped hazel nuts between, pink icing, piped lion rampant on top. Mignon — Small fancy cut almond Genoise with cocoa almond cream, coffee icing. Miss Helyett — Round biscuits with a dome of puree of chestnuts, rose icing. Muscadin — Chopped hazel nut mixed with choux paste, baked small pear shape, rose icing. Olga — Squares of almond biscuits, pink butter cream over, .white icing, half a crystallised mirabelle on top. Othello — Barquettes of rich almond biscuits, vanilla butter cream inside, and green icing on top. Otter o — Rich almond biscuits baked in fancy cases, pralines, pale violet icing over, and powdered chocolate on top. Pacha — Long strips of almond biscuits with a string of butter cream piped in centre, one string of pistachios butter one side and one of pink butter the other side ; when hardened, mask with choco- late ; when dry, cut in slices with heated knife. Patti — Oval biscuits with a piped rose of hazel nut butter icing, white fondant over, and chopped browned hazel nuts. Perichole — Strips of puff paste (feuilletage) with Chantilly cream between cut lozenge fashion, orange icing over. Piemontaise — Strips of Genoise with chestnut butter icing over, cut in squares, white fondant icing. Preferes — Rich baba paste baked in very small fancy tartlet tins, moistened with rum syrup ; when cold, masked with rum fondant icing. Glaces (Ices). 479 Prima Cafe — Small rounds of G-enoise cake, scooped and filled with coffee cream, coffee fondant icing over. Regent — Fancy cut Genoise with a star of pineapple batter cream, pineapple fondant icing. Rossina — Half-moon shape almond biscuits, rasp- berry puree over, masked with raspberry icing. Salambo are very small petits choux a la creme, coated with clear sugar coating, coarse sugar over. Selika — Petits choux with chocolate cream filling, chocolate icing. Serpentine — Twisted almond biscuits masked with syrup of apple icing. Sigurd — Small round biscuits, pink butter cream between, white icing, a cherry on top.

AI-modernized reading of the original text

Exquis — Small almond paste tartlets filled with vanilla butter cream and chopped pistachios, chocolate icing. Gyp — Fancy biscuits with pistachios cream between, chocolate icing over. Indiana — Squares of almond Grenoise, abricote, masked with chocolate icing, and strips of glace royal over. Jaffa — Small sweet paste tartlets filled with creme patissiere mixed with salpicon of candied orange peel, orange icing over. Jamaique — Petits choux filled with rum cream, fondant icing, pistachios on top. Javanas — Rich Grenoise with chocolate fondant between, cut diamond shape, chocolate icing over. Jeannette — Small oval shape almond biscuits with pistachios butter between, fondant icing, chopped pistachios over. Luciana — Fancy biscuits with almond paste between, pistachios icing over. Magicien — Oval almond biscuits with coffee and pralines between, coffee icing and chopped hazel nuts over. Marguerite — Almond paste shells filled with chestnut butter icing and kirscli, yellow icing, marguerite piped over. Marie — Small sweet paste tartlets filled with apple marmalade, white icing and pistachios over. Mascotte — Coffee butter cream formed into balls and placed in small round almond biscuits, or piece of dried walnut over, coffee icing. Mathilde — Macaroons, abricotes, and masked with pralines icing. 478 The New Practical Cookery Guide. Mauretania — Small fancy biscuits with chestnut cream mixed with fine chopped hazel nuts between, pink icing, piped lion rampant on top. Mignon — Small fancy cut almond Genoise with cocoa almond cream, coffee icing. Miss Helyett — Round biscuits with a dome of puree of chestnuts, rose icing. Muscadin — Chopped hazel nut mixed with choux paste, baked small pear shape, rose icing. Olga — Squares of almond biscuits, pink butter cream over, .white icing, half a crystallised mirabelle on top. Othello — Barquettes of rich almond biscuits, vanilla butter cream inside, and green icing on top. Otter o — Rich almond biscuits baked in fancy cases, pralines, pale violet icing over, and powdered chocolate on top. Pacha — Long strips of almond biscuits with a string of butter cream piped in centre, one string of pistachios butter one side and one of pink butter the other side ; when hardened, mask with chocolate ; when dry, cut in slices with heated knife. Patti — Oval biscuits with a piped rose of hazel nut butter icing, white fondant over, and chopped browned hazel nuts. Perichole — Strips of puff paste (feuilletage) with Chantilly cream between cut lozenge fashion, orange icing over. Piemontaise — Strips of Genoise with chestnut butter icing over, cut in squares, white fondant icing. Preferes — Rich baba paste baked in very small fancy tartlet tins, moistened with rum syrup ; when cold, masked with rum fondant icing. Glaces (Ices). Prima Cafe — Small rounds of G-enoise cake, scooped and filled with coffee cream, coffee fondant icing over. Regent — Fancy cut Genoise with a star of pineapple batter cream, pineapple fondant icing. Rossina — Half-moon shape almond biscuits, raspberry puree over, masked with raspberry icing. Salambo are very small petits choux a la creme, coated with clear sugar coating, coarse sugar over. Selika — Petits choux with chocolate cream filling, chocolate icing. Serpentine — Twisted almond biscuits masked with syrup of apple icing. Sigurd — Small round biscuits, pink butter cream between, white icing, a cherry on top.

The new practical cookery guide